| 葡萄 |
52% Syrah, 34% Carmènere, 14% Cabernet Sauvignon |
| 氣候 |
Altitude: 260 m. a.s.l. Exposure: South. |
| 土地的組成 |
The vineyard is located in a transversal cordon of Chile’s Coastal Mountain Range, which consists of red granite, andesite, basalt, and rhyolite rocks, primarily of volcanic origin. Most of the soils are colluvial and therefore quite rocky on the surface and in their profile, which enables extensive development of the root system. Its proximity to the Tinguiririca River also results in sectors with fluvial deposits of sand and silt. It also has 3% of organic matter (low-medium level) and the texture varies from clay-loam to sandy-loam with a slightly acidic pH (5.8–6.2). |
| 收成 |
Manual, from March 10th to May 2nd. |
| 釀造 |
The first stage of reception includes placing the fruit on a conveyor belt to select the fruit and eliminate any leaves or damaged bunches. The clean bunches are destemmed and placed on a second belt where the individual grapes are selected by size and then pass on to a vibrating table to achieve a perfect selection. The grapes then drop gently into the tanks by gravity and undergo an 8 ºC pre-fermentation cold maceration for 5 days. Alcoholic fermentation takes place in stainless steel tanks and begins spontaneously with native yeasts. Temperatures are maintained at 24–26 ºC and extraction is managed through pumpovers determined by enological criteria. The new wine undergoes a post-fermentation maceration at an average temperature of 22–24 ºC for 5–7 days, as determined by tastings. The total maceration time is 25–30 days. Malolactic fermentation takes place naturally in oak barrels and in concrete eggs, where the wine ages for 16 months. This wine was naturally fined and stabilized without treatments and was minimally filtered with a 3–5-micron cartridge prior to bottling. |
| 陳年 |
16 months. During the first 10 months, 20% of the blend was kept in ovoid concrete vats and the remaining 80% in French oak barrels (50% of them new and 50% previously used). During the remaining 6 months, 53% of the blend was kept in concrete eggs and the remaining 47% in 225-l French barrels. |
| 匹配 |
It is an excellent companion for beef Wellington and other red meats, such as lamb, smoked meats, and game. It also makes a great pairing with roasted vegetables, such as aubergines, red pepper, and zucchini; spicy dishes with curry, and fish like tuna. It makes a great combination with blue cheeses, the classical Brie, and Camembert. |